At a young age, Chef Cong began his culinary career as a commercial tuna fisherman. Working in the Gulf set his standards high to only serve the freshest ingredients and locally sourcing when possible. His travels and training under many great chefs inspired him to create his own interpretation of Japanese and Southeast Asian cuisine. His love affair with food could be tasted through his cooking.


When the opportunity came to open his own restaurant, his culinary baby UMAMI was born. We strive daily to bring creative modern takes on sushi and Japanese cuisine to Baton Rouge. 


Discover a new flavor, U M A M I .

It's what your tastebuds

have been longing for.


umami: a loan word from the Japanese which can be translated as a "pleasant savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness and saltiness). 






A look at how rare, fresh sea urchin is prepared at Umami Japanese Bistro // 225 Magazine

Food Meets Fashion: finding style inspiration in Baton Rouge dishes//  225 Magazine


Cuisine Considered: Umami 

Japanese Bistro // Country Roads Magazine

Dish: Umami's Green Tea Crepe Cake// inRegister

First Look at Umami Japanese Bistro // 225 Magazine


Leftovers: Jams, Beer and a New Japanese Bistro // The Advocate


Umami Japanese Bistro, Dynamic Food and Presentation //

Da' Stylish Foodie